Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

Ávila, M.D. Romero de; Ordóñez, J.A.; Hoz, Lorenzo de la; Herrero, Ana M.; Cambero, M.I.

doi:10.1016/j.meatsci.2009.11.011

Cited by 25 publications

(5 citation statements)

References 25 publications

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“…, 2008; Aliño et al. , 2009, 2010a,b), phosphates (Ruusunen & Poulanne, 2005) or transglutaminase (Romero de Ávila et al. , 2010) in proportions that do not affect salt taste, lipid oxidation, water‐holding retention and yet diminish cardiovascular risk.…”

Section: Trends In the Salting Processmentioning

confidence: 99%

Salt in food processing; usage and reduction: a review

Albarracín

Soto

Grau

et al. 2011

Int J of Food Sci Tech

202

128

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Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride to reduce water activity values. In addition, sodium chloride is a flavour enhancer as a consequence of its effect on different biochemical mechanisms. It also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters. Trends in sodium chloride use in food industries point to salt replacement or reduction by means of the use of sodium chloride substitutes such as KCl or phosphates; flavour enhancers and the optimisation of the physical form of salt. This trend has arisen as a result of the greater awareness of the negative effects of excess dietary intake of sodium, which has been linked to hypertension and consequently an increased risk of cardiovascular disease. The average total daily sodium intake per individual in developed countries is 4-5 g of Na, which is up to 25 times greater than the minimum adult requirement. KeywordsProtein behaviour, salt effect, salt in foods, salting, water-holding capacity.

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Section: Trends In the Salting Processmentioning

confidence: 99%

Salt in food processing; usage and reduction: a review

Albarracín

Soto

Grau

et al. 2011

Int J of Food Sci Tech

202

128

View full text Add to dashboard Cite

show abstract

“…The development of low-salt products can be possible using different sodium chloride substitutes, such as other chloride salts (e.g., KCl, CaCl 2 and MgCl 2 ) (Gou et al 1996; Aliño et al 2010), phosphates (Ruusunen & Poulanne, 2005), transglutaminase (Romero de Ávila et al 2010) or flavour enhancers such as monosodium glutamate (Desmond, 2006).…”

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confidence: 99%

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Souza

Freire

Saraiva

et al. 2013

Journal of Dairy Research

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Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

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“…Phosphate substitutes such as sodium pyrophosphates and sodium tripolyphosphate also enhance the water-holding capacity and salty taste in chicken frankfurters formulated with a reduction in salt by 20% and 40% (Ruusunen & Puolanne, 2005;Alvarado & McKee, 2007). Because salt and fat contribute to the sensory properties in meat (Matulis et al, 1995), flavour enhancers and masking agents such as yeast extracts, lactates and monosodium glutamate are used to compensate for salt reduction by activating taste receptors in the mouth and throat (Brandsma, 2006;Searby, 2006;Romero de Ávila et al, 2010). However, a high level of glutamate has been associated with the "Chinese restaurant syndrome", and may cause headaches, swelling and weakness (Durack et al, 2008).…”

Section: Controversy Of High Salt Content In Enhanced Poultry Meatmentioning

confidence: 99%

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

Tan¹,

Kock²,

Dykes³

et al. 2018

SA J. An. Sci.

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Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The poultry industry implements an enhancement process to improve quality and add value to poultry meat. This process may be defined as the addition of a formulated solution or brine, which contains salt, phosphate, and flavour additives for meat. It reduces cooking loss, and improves the tenderness and juiciness of meat. Although enhancement is widely used in the poultry industry, literature on this topic is inadequate. This review aims to outline recent trends in poultry meat enhancement, the main ingredients, and the effects of these ingredients on enhanced poultry meat. The nutritional profile affected by enhancement, the challenges of the enhancement process, and the legislative background to enhancement in selected countries are also discussed. This review provides scientific information on poultry meat enhancement for authorities, food processors, and consumers to ensure accurate application of the process and to prevent adulterated meat products in the market. ______________________________________________________________________________________

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Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

Cited by 25 publications

References 25 publications

Salt in food processing; usage and reduction: a review

Salt in food processing; usage and reduction: a review

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges

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